CROCKPOT BEEF & PEPPER

1-1/2 lbs. boneless top sirloin steak
2 teaspoons canola oil
1 medium onion, chopped 
2 tablespoons flour
2 medium green peppers, cleaned with seeds removed, sliced into strips
3 cups beef broth
1 teaspoons beef bouillon
1 tablespoon soy sauce
3 ounces tomato paste (1/2 of a 6 oz. can)
1 teaspoon oregano
1/2 teaspoon onion salt
1/4 teaspoon pepper
salt

Sprinkle each side of beef with salt & pepper. Using a very sharp knife, cut the steak into pieces. Sprinkle flour over beef pieces until both sides of each piece is covered. Rub the flour using your fingers.  (This can be done right on the cutting board.)

Spread canola oil first and then onions on the bottom of the crockpot. Place beef  pieces on top of the onions. In a medium bowl, mix the beef broth, soy sauce, tomato paste, onion salt, oregano and pepper until well blended. Pour mixture over beef and cook on low for 6-8 hours or high for 3-4 hours. If sauce is not thick enough use a little cornstarch to thicken.

Add the green pepper slices to the crockpot about 45 minutes before the end of cooking time.

Cornstarch: Turn crockpot to high. In a small cup, mix 2 teaspoons of cornstarch with 2 teaspoons of water. Add to the crockpot liquid, stirring well to combine. Let simmer on high for a few minutes.


Suggested Side Dish:  Rice or Buttered Noodles, dinner rolls